Week eight of pastry school went well. We made some delicious treats that I look forward to trying again at home!
Tuesday: Bakewell Tart & Lemon Tart
On Tuesday, we made two tarts and used a different kind of sweet paste which I liked much better. It was a bit shorter (more butter). We used both crusts to make a Bakewell tart and a lemon tart. The Bakewell tart is a traditional English tart with a layer of jam topped with frangipane (almond filling). We used raspberry jam for our tart and decorated the top with almonds. Once it came out of the oven, it was glazed with apricot jam and a fondant syrup. Both the Bakewell and lemon tarts turned out delicious!
Wednesday: Guinness Bread and Rye Bread
On Wednesday we made Guinness bread and rye bread. Guinness (one of my favorite breweries in the world) bread was really fun to make and we added raisins, which aren’t my favorite, but complement the bread so nicely! I think our class devoured two loaves while taking one of our breaks. 🙂
Rye bread was our second fermented bread and we made it using a poolish ferment. The poolish was much more wet than our ciabatta ferment which made the dough overall a bit stickier.
Thursday: Food Science & Sugar
In food science we talked about gels. One of the best gels is gelatin which melts in the mouth (at body temperature) into a thin liquid and is a very good flavor delivery agent. The problems with gelatin is it takes a long time to set, must be served on a cold plate and isn’t suitable for vegetarians. We did experiments with various hydrocolloids to see which was the best amount and how they tasted. We looked at agar agar, gellan gum, carrageenan (iota, kappa and a blend), sodium alginate, methylcellulose and pectin.
I made it eight weeks, but finally had my first larger burn. We started our sugar work and were learning the steps of how to make a sugar centerpiece. When I was pulling the sugar to make designs on my top piece, a bit of sugar dripped on my finger. I had to leave it there for a little bit to continue with the design before my sugar hardened. It hurt like hell but I’m very excited for more sugar work in the weeks to come! 🙂
Friday: Theory & N0ugat
In theory, we talked about the history of ice cream and the continued researching the past master we wanted to study for our project in two weeks. During the afternoon in the bakery, we made nougat. Nougat is a confectionary treat made using an Italian meringue (with the addition of honey and glucose), combined into whipped egg whites and then blended with warm nuts and cherries. It tastes like a mix between marshmallows and taffy.